Kang-Seok Seo, and Ki-Chang Nam*. Department of ... Key words: crossbred, pork belly, meat quality, fatty acid, free amino acid, sensory ... tempted to identify the best premium pig breed in terms ...... SAS (2008) SAS/STAT Software for PC.
Korean J. Food Sci. An. Vol. 33, No. 2, pp. 189~197(2013) DOI http://dx.do.org/10.5851/kosfa.2013.33.2.189
ARTICLE
Physicochemical Traits, Fatty Acid and Free Amino Acid Compositions of Two-way Crossbred Pork Belly Dong-Gyun Lim1, Kyung-Tai Kim2, Kyung-Haeng Lee3, Kang-Seok Seo, and Ki-Chang Nam* Department of Animal Science and Technology, Sunchon National University, Suncheon 540-742, Korea 1 Department of Health Administration, Jinju Health College, Jinju 660-757, Korea 2 Breeding Pig Improvement Center, NACF, Yeonggwang 513-812, Korea 3 Department of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 368-701, Korea
Abstract This study was conducted to determine the meat quality characteristics of pork belly from 3 different two-way crossbreeds of Yorkshire×Landrace (YL), Yorkshire×Berkshire (YB), and Yorkshire×Chester White (YC), which were domesticated for Korean consumers. Twenty pigs from each crossbreed (total n=60) were randomly selected when they reached the 110120 kg range of market weight, slaughtered, and cooled at 0oC for 24 h. The pork bellies on the left side of the cooled carcasses were then sampled and analyzed. The pH of pork bellies was the lowest in YC among the crossbreds. There was no significant difference in fat content by crossbred, but YB bellies had the lowest moisture content (p
